What is the primary ingredient that gives structure to a soufflé?

The primary ingredient that gives structure to a soufflé is eggs. Eggs play a crucial role in creating the signature light and airy texture that soufflés are known for. When eggs are beaten, the proteins within them coagulate upon heating, allowing the soufflé to rise and set while maintaining its delicate structure. The egg whites, in particular, are whipped to form peaks that incorporate air. This aeration is essential for achieving the soufflé's characteristic volume and lightness.

Flour can certainly be a component of some soufflé recipes, acting as a thickening agent, but it is not the main contributor to the rise and texture. Cream and sugar are typically included for flavor and richness, but they do not provide the structural support needed for the soufflé to maintain its form during baking. Thus, eggs are the fundamental ingredient that creates the soufflé's unique lift and structure.